Pear and Mascarpone Cake (sweet or savory)

Name: Pear and Mascarpone Cake (sweet or savory)
Yield: 6
Ingredients: 230g of puff pastry; 3 pears without seeds, cut into cubes; 2 peeled and seeded apples, cut into thin slices; 1 pinch of nutmeg; Black pepper to taste; 1 tablespoon of honey; 50g of cold unsalted butter, cubed; 75g of confectioner's sugar; 50g of ground pistachio

1
230g of puff pastry
2
3 pears without seeds, cut into cubes
3
2 peeled and seeded apples, cut into thin slices
4
1 pinch of nutmeg
5
Black pepper to taste
6
1 tablespoon of honey
7
50g of cold unsalted butter, cubed
8
75g of confectioner's sugar
9
50g of ground pistachio

Ingredients

1
230g of puff pastry
2
3 pears without seeds, cut into cubes
3
2 peeled and seeded apples, cut into thin slices
4
1 pinch of nutmeg
5
Black pepper to taste
6
1 tablespoon of honey
7
50g of cold unsalted butter, cubed
8
75g of confectioner's sugar
9
50g of ground pistachio

Directions

1
Temper the apple slices and pear cubes with nutmeg, black pepper, and confectioner's sugar
2
Roll out the puff pastry
3
Grease a 22cm tart pan with butter and line it with the pastry
4
Make holes in the pastry with a fork and cover with pears and apples, alternating the fruits
5
Spread the cold unsalted butter evenly over the top of the cake and drizzle with honey
6
Bake in a preheated oven at 210°C until golden
7
Sprinkle pistachio on top and serve with pistachio ice cream while the cake is still warm
8
Savory version: omit confectioner's sugar from ingredients and prepare the recipe as before
9
When the cake is baked, remove it from the oven and instead of pistachio, spread 75g of crumbled Roquefort or Gorgonzola cheese on top, along with another tablespoon of chopped parsley
10
Serve with a spinach salad.